Lamb With Parmesan And Sun-Dried Tomato Dumplings

Name: Lamb With Parmesan And Sun-Dried Tomato Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable or olive oil; 1 3/4 lbs lamb shoulder, cut into 1-inch pieces; 1 large onion, finely chopped; 2 None celery sticks, finely chopped; 1 medium carrot, finely chopped; 2 cloves garlic, crushed; 2 cups tomato pasta sauce; 1 None beef stock cube; 2 tbsp Worcestershire sauce; 2 None dried bay leaves; 1 1/4 cups self-rising flour; 5 tbsp cold butter, chopped; 1/4 cup milk; 2 tbsp chopped sun-dried tomatoes; 2 tbsp finely chopped oregano; 2 cups frozen fava beans, thawed and peeled; 2/3 cup grated Cheddar cheese

Servings: persons

1 tbsp vegetable or olive oil
1 3/4 lbs lamb shoulder, cut into 1-inch pieces
1 large onion, finely chopped
2 None celery sticks, finely chopped
1 medium carrot, finely chopped
2 cloves garlic, crushed
2 cups tomato pasta sauce
1 None beef stock cube
2 tbsp Worcestershire sauce
2 None dried bay leaves
1 1/4 cups self-rising flour
5 tbsp cold butter, chopped
1/4 cup milk
2 tbsp chopped sun-dried tomatoes
2 tbsp finely chopped oregano
2 cups frozen fava beans, thawed and peeled
2/3 cup grated Cheddar cheese

1
Preheat the oven to 350u00b0F. Heat oil in a Dutch oven on medium-high heat. Cook lamb, in batches, for 2-3 mins or until seared. Transfer to a heatproof plate.
2
Add onion, celery and carrot to pan. Cook and stir for 5 mins or until onion softens. Return lamb to pan. Add garlic, pasta sauce, crumbled stock cube, 1 1/3 cups water, Worcestershire sauce and bay leaves. Bring to a boil. Remove from heat. Cover with tight-fitting lid. Bake for 1 1/2 hours.
3
Meanwhile, place flour in a medium bowl. Rub in butter to make fine crumbs. Add milk, tomato and oregano. With a spatula, use a cutting motion to mix until a dough forms. Shape into 12 balls.
4
Increase oven temperature to 425u00b0F. Add fava beans to lamb mixture. Arrange dumplings over lamb. Sprinkle with cheese. Bake, uncovered, for 10-15 mins or until dumplings are golden brown and cooked through.

1195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tbsp vegetable or olive oil, 1 3/4 lbs lamb shoulder, cut into 1-inch pieces, 1 large onion, finely chopped, 2 None celery sticks, finely chopped, and more.

Yes, Lamb With Parmesan And Sun-Dried Tomato Dumplings falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb With Parmesan And Sun-Dried Tomato Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions